If you have even an hour to play with, perhaps try stuffed eggplant!
- 1 medium eggplant
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup chopped fresh mushrooms (optional)
- 1/2 cup chopped summer squash/zucchini
- 1/2 cup chopped bell pepper
- 3/4 cup chopped tomatoes
- Basil (leaves from 3-4 branches should do it, or substitute 1/2 tablespoon dried basil)
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Grated Parmesan cheese
- Olive oil
- Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-1/2 inch-thick shell. Cube pulp; set shells and pulp aside.
- In a large skillet, sauté onion and garlic in olive oil until onion is tender. Add the mushrooms, squash/zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, basil, thyme, salt, pepper and pepper flakes; cook for 1 minute.
- Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender. Enjoy!
